Super tasty! Especially with beer 🥹
The staff are really friendly and even help recommend dishes.
If you’re in the area, you’ve got to stop by and give it a try!
Sekai no Yamachan Main Store | Review by Tony Millan
Other Reviews by Tony Millan
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Bishokuya Yamashin
A specialty shop in Murakami City, Niigata Prefecture, serving “Murakami Beef.” Niigata is also known for livestock farming, and Japanese Black wagyu raised in the prefecture with a grading rank of A-3 or B-3 or higher is called “Niigata Wagyu.” “Murakami Beef” refers to Niigata Wagyu raised in Murakami City, Sekikawa Village, and Tainai City, with a grading rank of A-4 or B-4 or higher.
It feels like comforting home-style food, but it’s not greasy or overly salty. The portion is honestly pretty generous—if you’ve got an average appetite, you’ll leave nicely full.
The price won’t make you cringe either, so it’s a solid everyday option when you want a safe, no-regrets meal.
Overall: simple, easy to eat, and I’d definitely come back. -
Hinatayakushi Hojobo
Hinatayakushi Hojobo is a distinguished temple of the Koyasan Shingon sect, said to have been founded in 716 by the monk Gyoki. Its principal icon is the Yakushi Triad, centered on a seated Yakushi Nyorai (Medicine Buddha), and the temple has long been revered as a sacred site for prayers for healing and recovery from illness.
It has this feeling of being really far away from the hustle and bustle.
The temple is surrounded by mountains and forest, and as you walk in, you naturally slow down. It really puts your mind at ease.
It’s not a busy sightseeing spot. It’s more suited for people who want to stroll quietly and soak in the history and peaceful atmosphere. -
Motsunabe Rakutenchi Tenjin So-Honten
This is the flagship restaurant of Motsunabe Rakutenchi, a motsunabe specialist that operates multiple locations centered around Fukuoka City in Fukuoka. The restaurant boasts three floors and a total of 240 seats, making it one of the largest restaurants of its kind in Kyushu, and all seats are horigotatsu-style sunken kotatsu seating.
The beef intestines are cooked until they're super soft and springy, with absolutely no unpleasant smell. The longer it cooks, the sweeter and more flavorful it gets. The pot is packed with ingredients—cabbage and chives soak up the broth and taste amazing.
The soup is rich but not heavy, so it's perfect for winter. Super satisfying!